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Recipe for :

Salmon and Smoked Haddock Fish Cakes

Antony Worrall ThompsonThis recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Antony Worrall Thompson.

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Ingredients

275g (9oz) haddock fillets
175g (6oz) salmon
Milk for poaching the haddock
275g (9oz) dry mashed potatoes
50g (2oz) melted butter
1 small onion, finely chopped and sweated in butter
2 teaspoons anchovy essence
2 hard boiled eggs, chopped
2 tablespoons chopped parsley
1 tablespoon chopped dill
Salt and ground black pepper
Flour for coating
Beaten egg for dripping
Natural breadcrumbs
50g (2oz) butter for frying

Method

  • Cook the haddock and salmon in seasoned milk (onion, carrot, bay leaf, peppercorns and 2 cloves) until cooked.
  • Remove from the milk and when cool enough to handle, flake the fish discarding any skin or bone. Combine the haddock with the potato, butter, onions and anchovy essence in a mixer with a dough hook, then fold in the salmon, egg, parsley and dill by hand until well combined, do not over-mix.
  • Season to taste. If the mixture is too dry at this point add some of the haddock poaching milk.
  • Divide the mixture up into 4 equal amounts, then shape into patties. Dip in the flour, egg and finally breadcrumbs and reshape.
  • Refrigerate for 2 hours before use.
  • Pan-fry in butter for 5 minutes each side – keep warm in the oven.

Assembly:

  • Serve one fish cake on a bed of buttered spinach surrounded by parsley sauce.

Serves: 4

Antony Worrall Thompson
for The North East of Scotland Fisheries Development Partnership

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